I make it sugar free... but of course no one else has to make it sugar free if they don't want to. Use regular sugar, a regular cake mix and put a regular graham cracker or sugar cookie crust on this baby and you've got it made.
Amounts don't matter as long as you are close. You don't have to be precise. I made this the first time to use up some ingredients in the refrigerator. I'm putting down the approximate amounts but if you use a little more, a little less; it won't matter. Taste test if you want.
Sugar Free Birthday Cake Cheesecake
2 pkg. (8 oz. each) cream cheese, soft
2/3 c sweetener of choice (Truvia or Ideal, etc. Measure according to your package; some are 1/2 c =1 c sugar)
1/4 t Lorann Princess Cake flavoring
1/2 t vanilla extract
1 1/2 c heavy cream
2/3 c dry cake mix from the package (approximate)
1/2 c half and half or milk
sprinkles (these have sugar in them but you don't have to use many if you don't want to or you could make sugar free)
Crust if you wish to use one or make one (graham cracker for regular or for low carb, sugar free you can try something like a Carb Counters Graham Cracker Style Pie Crust Mix.
If you are making a graham crust, whirl your graham crackers or about 12-15 cookies of your choice in a food processor to get about a cup of crumbs and add about 2 T melted butter. Press into a pan of choice about 8" or 9". You can add 2 T butter to yours, and bake at 350 about 10 minutes and let cool before adding the cheesecake filling if you wish a crunchier crust.
In a mixing bowl beat the cream cheese with the sweetener and the princess flavoring and vanilla until smooth. Scrape down the bowl. Add a bit of the whipping cream and start the mixer on low (trying to cut down on splatters). Keep pouring in the rest of the cream and half and half. I used about 1/3-1/2 c half and half to thin it out just a little bit. Use
your half and half or milk for this purpose if it's super thick, to
get it to a nice thick batter more like stiff peak whipped cream. Then increase the speed to a medium/high like you usually use to whip. Within about 1 minute it should be whipped to stiff peaks. Add the cake mix and mix on low just until blended. One cake mix can make about 3 or 4 of these cheesecakes. Save the rest of the dry mix for another time.
Mix in some sprinkles if you wish at this point to make it rainbow sprinkled all the way through or you can leave it white and put the sprinkles only on top. The last time I made this I swirled some blue food color through it!
Whipped cream and cream cheese before adding the cake mix.
Scoopable... not a real thick batter but not thin or pourable either. "Scoopable" and "spreadable" is about right.
Here comes the pretties!
Scoop into the springform pan (I didn't spray mine and it came out perfectly after freezing/chilling).
Ready to add the rest of the pretties on top and then chill.
I wanted it to be set up in time for dinner in a few hours so I put it in the freezer for about 2 hours. It went into the refrigerator after that. Set up beautifully. This is actually the snapchat I sent my family - that's why you see text on the photo.
YES I AM SHOWING YOU MY FOOD AS I AM EATING IT.
Because... yes it was that good.
